Stuffed Chocolate And Peanut Butter Baked Bananas Recipes

HOT CRISPY WONTONS STUFFED WITH CHOCOLATE AND BANANAS

Steps:

• The day before you plan to make this recipe, leave the milk chocolate in a warm place to make it slightly pliable. Cut each bar into 8 chunks and, with your hands, try to form each chunk into a disk the size of a quarter with no sharp edges. Lay the wonton skins out on a surface and 1 at a time; paint the edges with water. In the center of the wonton skin, place a disk of milk chocolate and a banana slice on top of the chocolate. Fold the wonton skin corner to corner to make a triangle and press together well to seal completely. Cover with plastic wrap and store chilled until ready to fry and serve, up to 10 hours ahead.
• Heat the oil in a deep pot to 350 degrees. Drop the wontons into the oil, being careful not to crowd them (you may have to work in batches) and fry, turning often, until golden brown. Meanwhile, place the cinnamon sugar in a bowl. Remove the wontons with a slotted spoon and immediately dredge them in the cinnamon sugar to coat heavily. Serve right away with scoops of vanilla ice cream.

PEANUT BUTTER BANANA BROWNIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup (115 g) of butter, and vanilla, and whisk until combined.
• Add the flour, salt, and cocoa powder, and whisk until fully incorporated.
• Use the remaining 1 tablespoon of butter to grease a 9x9-inch (23x23 cm) baking tray.
• Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray.
• Pour batter into prepared baking dish.
• Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter.
• Bake for 25-30 minutes, until center no longer jiggles when pan is shaken.
• Allow brownies to cool completely before cutting.
• Enjoy!

ROASTED BANANA AND PEANUT BUTTER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
• For the cupcakes: Place the bananas on a rimmed baking sheet and pierce each banana 3 times with the tip of a knife. Roast, unpeeled, until the skin is completely black and the flesh is soft, about 25 minutes. Allow to cool for 15 minutes.
• Peel the bananas and place them in a medium bowl. Discard the peels. Mash the bananas with the back of a fork until smooth. Using the fork, stir in the egg, coconut oil, sugar, peanut butter, vanilla and salt. Mix well until smooth and fully incorporated. Add the almond flour, oat flour, baking soda and almond milk. Continue to stir with the fork until the mixture is smooth and all of the ingredients are fully incorporated.
• Using an ice cream scoop, divide the batter evenly among the 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the tin for 15 minutes before removing the cupcakes to a wire cooling rack to cool completely.
• For the glaze: In a medium bowl combine the chocolate chips, peanut butter and coconut oil. Place over a double boiler and stir until just a few chocolate chips remain. Remove the bowl from the heat and continue to stir until fully melted. Drizzle the chocolate mixture over the cooled cupcakes. Allow to cool for 1 hour before serving.